Peanut Butter Veggies

   The range of comments you hear from people regarding peanut butter can be very surprising. A few grumpy curmudgeons dislike it. Most folks love it and are anxious to share with you their favorite ways to indulge. The passion for peanut butter almost reminds me of chocolate. Can you even imagine what it would be like if there was a recall on chocolate and all brands were suspect?
   Not everyone is into peanut butter sandwiches. Many folks prefer to spread on almost any kind of fruit and there are those who like it on crisp raw veggies. There are those (guilty here) who will eat a glob of it off a spoon. Some of us are beginning to share our various inspirations to use it in cooking as other cuisines edge their way into our food consciousness.
   This combination is quickly becoming one of my lunch favorites. It is fast, low-calorie, filling, and very nutritious.

Peanut Butter Veggies
16-oz bag frozen broccoli stir-fry vegetable combination (or other favorite)
1 tablespoon olive oil (pepper infused)
½ teaspoon ground ginger
½ teaspoon garlic powder
2 tablespoons soy sauce (broth is OK, this is the salt component)
¼ cup natural peanut butter (smooth or chunky)

   Add the contents of the bag (still frozen) to the oil in about a 3-quart saucepan (you need plenty of room for stirring). Turn on medium heat and stir in the ground ginger and garlic powder as it begins to cook. Keep stirring as the ice melts and the water begins to evaporate; then add in the soy sauce. When the vegetables are cooked just as you like them, cut off the heat and stir in the peanut butter. It absorbs the water and really glues the veggies together. It is ready to serve unless you want to add a little more liquid.
   I divide the recipe into two containers and store in the refrigerator for lunches. Each has about 290 calories with the brands that I use.


1 Comment »

  1. Recipe man said

    looks great! im sure to try this out soon. peanut butter gives it this asian touch
    nice post!

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